Preheat oven to 400 degrees. Rinse the chicken parts in cold water and pat dry with paper towels. Put the flour in a shallow baking dish and add a generous pinch of salt, stirring with a fork. Evenly coat the chicken pieces in the seasoned flour, patting them gently to get rid of any excess.

Using an over-proof pot, such as a Dutch oven, and heat the olive oil for about 2 minutes over medium heat. Starting with the skin side down, add half of the chicken pieces and brown well on both sides, about 3 minutes per side. Remove to a plate and repeat with the rest of the chicken. Set chicken aside and cover loosely with tin foil.

Discard about half the oil and return the pot to medium heat. Add the leeks and cook for about 5 minutes, using a wooden spoon to scrape up any browning. Add the garlic and cook for another 5 minutes, stirring frequently, until the leeks and garlic are lightly browned. Add the red wine and simmer for 3 minutes, scraping the bottom of the pan to remove any remaining browned bits. Add the stock, rosemary, and the chicken pieces, turning to coat in the sauce, and return to a simmer. Cover lightly and put in the oven.

If you are using white meat, it should be done after about 15 minutes. Check to make sure the juices run clear when you slice into the meat with a sharp knife, remove from the pan and keep covered with foil in a warm place while you return the pot to the oven for another 15 minutes to finish cooking the dark meat (if you are cooking any dark meat). Once all of the chicken is cooked and set aside, return the pan to the stove and simmer the sauce over medium-high heat for about 15 minutes, until it is substantially thickened. Add salt and pepper to taste and return the chicken to the pot, coating in the sauce. Cook over medium heat for a few minutes to warm the chicken and serve immediately.

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